4 extra large eggs1 cup + 2 tablespoon castor sugar2 ⅓ cups Snowflake cake flour1 tablespoon baking powderPinch salt1 cup milk100g butter1 teaspoon vanilla essence Icing:100g stork to bake/ wooden spoon1 ½- 2 cups icing sugar (sifted)2 teaspoon vanilla essence2 tablespoon milk
1.Beat eggs and sugar till light and creamy. 2. Sift flour, baking powder and salt together. 3. Add to egg mixture and fold in lightly until well combined. 4. Heat milk and butter in a small saucepan. 5. Do not boil; stir until butter is melted. 6. Remove from heat and add essence. 7. Add milk mixture to cake mixture and mix well. 8. Spoon mixture into two greased 20cm round or square cake pans. 9. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. 10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely. 11. Sandwich cake layers with half the icing . 12. Use remaining icing to ice top of cake. (Or may leave cake in single layer. ) Icing:1. Cream butter and icing sugar together. 2. Add essence and just enough milk to mix to a smooth, spreadable consistency.